Venison Sausages with Wild Mushrooms and Mustard Mash

Good venison sausages are the ultimate comfort food, this and the combination of wild
mushrooms take this humble dish of sausages and mash to another level of
decadence.

Portions: 4 Portions

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients

sausages

8 quality venison sausages

olive oil

Mash

500g floury potatoes

50g butter

100ml double cream

1 tsp hot English mustard

Wild Mushrooms

15g dried wild mushroom

200ml boiling water

100g mixed mushrooms eg flat mushroom, chestnut, finely chopped

2 tsp fresh thyme leaves finely chopped

30ml whisky

maldon salt and freshly ground black pepper

Method

Place the dried wild mushrooms in a bowl, pour over the boiling water, cover
and leave them to soak for 15 minutes.

Heat the olive oil in a frying pan over a moderate heat. Place the sausages in
the pan and fry for 15 minutes turning regularly so that all sides are golden and
they are cooked through. Place in a warm place while you prepare the
sauce.

While the sausages are frying place the potatoes in a large saucepan of
boiling water over moderate high heat. Cook for 10-15 minutes until tender, drain well. Add the butter, mustard
and cream to the cooked potatoes, mash with a fork or potato masher to a rough puree. Keep warm until ready
to serve.

Strain dried wild mushrooms, setting the mushroom stock aside.
Slice the reconstituted mushrooms. Place all the mushrooms, garlic and thyme in the
pan the sausages were cooked in, you may need to add a little more oil to the pan.
Place over a moderate heat and sauté for 2-3 minutes stirring regularly. Add the
stock and bring to a strong simmer cook until the stock has mostly evaporated. Add
the whisky simmer for 1 minute, season with salt and pepper to taste and
serve.

To Serve: Place a generous serving of mash on the centre or side of each
plate. Place 2 sausages on or beside the mash, spoon over the wild mushrooms and
serve.